The perfect cut leaves its mark

When we started crafting our white rum recipe, we aimed to create a spirit that was more robust than its traditionally neutral flavor. We thought it should be something complex enough to showcase the spirit's nuance and character, but clean enough to elevate traditional cocktails like Daiquiris and Mojitos.

In order to create that balance, our process starts with a high grade molasses, which is full of butterscotch and vanilla aromas. We then allow the molasses to undergo an unconventionally long fermentation that lets the flavor fully evolve. The final step is a distillation that ensures only the cleanest spirit is kept. The result is a crisp, clean, dry rum that features hints of pineapple, burnt sugar, and raisin. Perfect for enjoying on the rocks or mixed in a classic cocktail.

SVG_code_fileIn warmer climates, where most rum is made, distillers work to slow fermentations down. Because of New England's brutal winters, we have the opposite problem. When we first started, we'd wrap our fermenters in insulation and blast them with heaters, all in the name of a quicker turnaround. In time, we grew to appreciate the slow, measured, fermentations as part of the terroir or regional flavor.

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More complex than your run-of-the-mill light rum. Has a sugary sweetness with a bunch of vanilla notes and a very light body.